{"id":11050,"date":"2007-09-10T18:35:00","date_gmt":"2007-09-10T18:35:00","guid":{"rendered":"http:\/\/production.ou.org\/life\/other\/tayglach\/"},"modified":"2017-04-12T07:01:01","modified_gmt":"2017-04-12T12:01:01","slug":"tayglach","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/tayglach\/","title":{"rendered":"Teiglach Recipe"},"content":{"rendered":"

TRY THIS OUT! HAVE A HAPPY NEW YEAR<\/p>\n

Yields\u00a0about 80 pieces (Parve)<\/p>\n

Ingredients<\/u>:<\/b><\/h4>\n

Syrup<\/span>:<\/b><\/h4>\n
    \n
  • 1 lb. honey<\/em><\/li>\n
  • \u00be cup water (plus more if needed)<\/em><\/li>\n
  • 2 Tablespoons lemon juice<\/em><\/li>\n
  • 2 cups sugar<\/em><\/li>\n<\/ul>\n

    Dough<\/span>:<\/b><\/h4>\n
      \n
    • 6 eggs<\/em><\/li>\n
    • 1 Tablespoons\u00a0ginger<\/em><\/li>\n
    • \u00bd Tablespoon salt<\/em><\/li>\n
    • 3 Tablespoons oil<\/em><\/li>\n
    • 1 tsp baking powder<\/em><\/li>\n
    • 3\u00bd cup flour (plus \u00bd cup or more for rolling dough)<\/em><\/li>\n<\/ul>\n

      Garnish<\/span>:<\/b><\/h4>\n
        \n
      • \u00be cup slivered almonds<\/em><\/li>\n
      • \u00bd cup whole glac\u00e9ed cherries<\/em><\/li>\n
      • \u00bd cup sesame seeds<\/em><\/li>\n<\/ul>\n

        Instructions<\/span>:<\/h4>\n
          \n
        1. Line 2 cookie sheets with aluminum foil and oil lightly. Set aside.<\/li>\n
        2. In a large, heavy pot (at least 6-quart capacity*) mix together the honey, water, lemon juice, and sugar. Heat to boiling.
          \n* (This pot size may seem too large; however, the syrup would overflow a smaller pot later in the recipe.)<\/em><\/li>\n
        3. While the honey syrup is heating, beat together the eggs, oil, ginger, and salt until blended. Sift together the baking powder and 3\u00bd cups flour. Add to the egg mixture to form a sticky dough.<\/li>\n
        4. Cut into 8 pieces. Dust each piece with flour and roll between your hands until it forms a “snake” about \u00be inch in diameter. Slice each snake into about 10 slices, \u00be inch thick.<\/li>\n
        5. Add to the boiling syrup and simmer slowly for about an hour. It is important to cook the dough for the full time.
          \nAt the end of the first half hour, the teiglach will be an attractive golden color , but they will not be hard and crisp. Further cooking will improve their texture and make them a beautiful dark mahogany color.<\/em><\/li>\n
        6. Stir gently every 10 minutes or so during the cooking period. If the liquid seems close to evaporating, add more water, about 1\/3 cup at a time. Ten minutes before the end of the hour, add the almonds and cherries. Stir frequently until done, to make sure that the syrup doesn’t burn.<\/li>\n
        7. When the cooking is complete, remove pan from heat. Immediately place the teiglach, almonds, and cherries on the oiled pans, keeping as much of the leftover syrup as possible on the pot.<\/li>\n
        8. Separate the teiglach so that they don’t stick together.<\/li>\n
        9. Stir the sesame seeds into the leftover syrup, adjusting the quantity to the amount of syrup that remains, if necessary. When the sesame-syrup mass cools enough to be handled, form it into spheres the size of gumballs.
          \nWork quickly but carefully: the syrup is extremely hot at first, but will become too hard to shape as it cools. Form the teiglach into pyramids–one large or several small–and decorate with the cherries, sesame balls, and slivered almonds.<\/em><\/li>\n<\/ol>\n

          Note: Teiglach\u00a0keep very well and make an excellent gift. If it is necessary to cover them, use lightly oiled aluminum foil. Some cooks roll the finished teiglach\u00a0in finely chopped nuts or coconut, which makes them less sticky. Others form the teiglach\u00a0dough into shapes, such as spheres or knots. They can be stuffed with bits of nut or dried fruit before they are cooked.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

          TRY THIS OUT! HAVE A HAPPY NEW YEAR Yields\u00a0about 80 pieces (Parve) Ingredients: Syrup: 1 lb. honey \u00be cup water (plus more if needed) 2 Tablespoons lemon juice 2 cups sugar Dough: 6 eggs 1 Tablespoons\u00a0ginger \u00bd Tablespoon salt 3 Tablespoons oil 1 tsp baking powder 3\u00bd cup flour (plus \u00bd cup or more for<\/p>\n","protected":false},"author":1,"featured_media":42267,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_cloudinary_featured_overwrite":false,"footnotes":""},"categories":[7,8,133],"tags":[],"class_list":["post-11050","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-recipes","category-rosh-hashanah"],"yoast_head":"\nTeiglach Recipe - OU Life<\/title>\n<meta name=\"description\" content=\"Recipe for teiglach made with fried dough, a thick syrup, and slivered almonds. 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